Grouper Summer Seviche
Serves: 4 - 6
2# grouper fillets, skinned, cut into 1" chunks
1 c lime juice, freshly squeezed
1/2 c balsamic vinegar
1/4 c red onion, diced
1/4 - 1/2 c diced tomato
1 clove garlic, minced
salt and pepper, to taste
Mix all ingredients together, except for the fish. Add the grouper chunks and toss together. Pour the ingredients into a non-reactive dish or bowl with a tight-fitting lid. Refrigerate for at least 12 hours, tossing occasionally, until all fish is no longer transparent.
Remember that the fish is being "chemically" cooked, not cooked by heat. You need extremely fresh fish. If you actually use grouper, you'll probably want to buy frozen, and thaw it when you use it.
You can, however, mix up a batch, except for the fish, and take it out on the boat with you. When you catch enough, clean them immediately, chunk them up, and toss with the marinade. Refrigerate for 12 hours, then serve. Freshwater fish, on this continent, do not contain many parasites that can harm humans, even when the fish is consumed raw.
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